IACP 2024 AWARD WINNERS ANNOUNCED
Winners Were Announced at the International Association of Culinary Professionals Summit and Awards Ceremony on Thursday, September 26th, 2024 at The New York City College of Technology in Brooklyn, NY.
NEW YORK, NY (September 26th, 2024) On the evening of Thursday, September 26th, the International Association of Culinary Professionals announced the winners of the prestigious IACP awards. The winners were published on the IACP website and announced on Instagram, Facebook, Threads, and X. This year’s award ceremony was co-hosted by restaurateur, third generation partner of Delmonico’s, proprietor of TUCCI – New York and bestselling cookbook author of The Delmonico Way!, Max Tucci, and Bon Appetit’s Content Director, Hali Bey Ramdene, and held in conjunction with the IACP Summit.
The Executive Awards Committee and Subcommittees led by IACP’s Awards Director, Paola Briseño-González, updated policies and procedures this year to continue to enhance the rigor of the awards program. It maintains its high level, technical review process and is considered one of the most prestigious award programs in the culinary industry. Changes include refining review processes and stringent ethical rules. The organization also continued efforts to make the awards more accessible by offering a free entry period for digital categories, food writing, food photography and styling, as well as reduced entry fees in the cookbook awards program.
The IACP Cookbook Awards continued its partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts to award $5,000 to the recipient of the IACP Julia Child First Book Award and support the continuation of the work of a first-time author.
For more information on this season’s nominees and winners please visit the IACP website. To be the first to get the details on submitting work for consideration in the 2025 awards season, sign up for IACP’s newsletter. Follow IACP on Instagram, Facebook, Threads, and X. The awards season hashtag is #IACPawards
2024 IACP Cookbook Awards
The IACP Cookbook Awards honor the authors, publishers, and other contributors behind the best cookbooks published each year. Our program requires multi-step, rigorous recipe testing in all relevant awards categories. Awards are given in 16 categories, and one cookbook will be selected by our Executive Committee Members as the IACP Book of the Year.
The cookbook awards program was chaired by last year’s IACP committee member, Paula Forbes, a cookbook author and the former cookbook critic for Lucky Peach magazine. Forbes is currently a Writer-at-Large for Texas Monthly magazine and the editor of Stained Page News. The chair, along with a dedicated team of 48 judges and six executive committee members make up the cookbook awards committee. The executive committee oversees the review process across sixteen categories. This season’s executive committee members were:
Ken Concepcion, the former chef de cuisine of CUT by Wolfgang Puck in Beverly Hills and the co-founder of Now Serving, the only dedicated cookbook shop in Los Angeles. Tina Ujlaki, the former Executive Food Editor at Food & Wine, and current editor, consultant, recipe developer and tester. Julie Giuffrida is a chef, recipe tester, recipe developer and the former test kitchen director of The Los Angeles Times. Charlotte Rutledge is the former test kitchen manager at King Arthur Baking Company where she led a team of bakers in developing, writing, and curating high-quality recipes for home bakers across the country. Stephanie Gravalese is a freelance food and beverage writer, photographer, and creative force behind Slow Living Kitchen.
To purchase cookbooks, please consider one of the following independent booksellers: Now Serving, Omnivore Books, Kitchen Arts and Letters, Powell’s, or your local cookbook store.
THE 2024 COOKBOOK AWARD WINNERS
American
50 Pies, 50 States: An Immigrant’s Love Letter to the United States Through Pie
Stacey Mei Yan Fong
Voracious
Baking, Sweet & Savory, Confections and Desserts
Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden
Nichole Accettola
Ten Speed Press
Book Design
Start Here: Instructions for Becoming a Better Cook
Sohla El-Waylly
Alfred A. Knopf
Chefs & Restaurants
Seafood Simple: A Cookbook
Eric Ripert
Random House
Children, Youth & Family
The ChopChop Family Cookbook: Real Food to Cook and Eat Together
Sally Sampson
Storey Publishing
Food Issues & Matters
Seed to Plate, Soil to Sky: Modern Plant-Based Recipes using Native American Ingredients
Hachette Book Group / Hachette Go
Lois Ellen Frank, PhD
Food Photography & Styling
Ever-Green Vietnamese Super-Fresh Recipes, Starring Plants from Land and Sea
Andrea Nguyen
Aubrie Pick, Photographer
Karen Shinto, Stylist
Kate Leahy and Harumi Shimizu, Assistant Stylists
Ten Speed Press
General
Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds
Hetty Lui McKinnon
Alfred A. Knopf
Health & Wellness
Seed to Plate, Soil to Sky: Modern Plant-Based Recipes using Native American Ingredients
Lois Ellen Frank, PhD
Hachette Book Group / Hachette Go
International
Portico: Cooking and Feasting in Rome’s Jewish Kitchen
Leah Koenig
W. W. Norton & Company
Literary or Historical Food Writing
For the Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes
Klancy Miller
HarperCollins Publishers
Reference and Technical
The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling
Raeanne Sarazen
Academy of Nutrition and Dietetics
Self-Published
A gift from the heart, Johnny Carrabba To Great Food, Hard Work and the Family We Made Along the Way
Johnny Carrabba
Johnny Carrabba Family of Restaurants: The Original Carrabba’s, Mia’s Table and Grace’s
Single Subject
Mussels: An Homage in 50 Recipes
Sergio Herman
Tra Publishing
Wine, Beer or Spirits
The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails
Michael Ruhlman
Scribner
The IACP Julia Child First Book Award,
Presented By The Julia Child Foundation for Gastronomy and the Culinary Arts
Made in Taiwan: Recipes and Stories from the Island Nation
Clarissa Wei
S&S/Simon Element
The Book of the Year
Start Here: Instructions for Becoming a Better Cook
Sohla El-Waylly
Alfred A. Knopf
DIGITAL MEDIA AWARDS
The Digital Media Awards are bestowed across seven categories of digital content, including blogs, television, video, audio, and other digital forms. This year, the awards program was led by Cass Gardiner. Gardiner is an Anishinaabe Algonquin writer, curator, and filmmaker from Kebaowek First Nation in what is now called Quebec, Canada. Her writing on Indigenous art, and food has been published in Inuit Art Quarterly, Cherry Bombe, and Compound Butter Magazine and her work on feasting as lawmaking was accepted to the Oxford Food Symposium in 2023.
THE 2024 DIGITAL MEDIA AWARD WINNERS
Culinary Recipe Website
Serious Eats
Daniel Gritzer, Tess Koman, Amanda Suarez, Leah Colins, Genevieve Yam, Yasmine Maggio
Culinary Television Series
Pati’s Mexican Table
Pati Jinich
Culinary Video Series
Techniquely With Lan Lam
Lan Lam, Erik Freitas, Dan Callahan
Food Blog
EatOrToss
Rachael Jackson
Instagram Account
OMG Yummy
Beth A Lee
Newsletter
The Food Section
Hanna Raskin
Podcast
Proof from America’s Test Kitchen
Yumi Araki, Kevin Pang, Kaitlin Keleher, Caroline Rickert, Alex Curran-Cardarelli, Angelica Quintanilla
FOOD PHOTOGRAPHY & STYLING AWARDS
The IACP Food Photography and Food Styling Awards honor the best in food photography each year in six categories across commercial and editorial work. This season was overseen by an impressive group of judges led by Jesse Szewczyk. Szewczyk is an editor, recipe developer, and food stylist based in New York. His work has been featured in The New York Times, Food Network, Epicurious, TODAY, Food52, The Washington Post, and several other publications. He was named a Forbes 30 Under 30 of Food & Drink and is the author of Tasty Pride (Clarkson Potter, 2020), a collection of 75 recipes and stories from the queer food community that raised $50,000 for GLAAD, as well as Cookies: The New Classics (Clarkson Potter, 2021), which was named one of the best cookbooks of 2021 by The New York Times and The New Yorker.
THE 2024 FOOD PHOTOGRAPHY & STYLING AWARD WINNERS
Food Photography – Commercial
Negroni Sbagliato – Red Carpet Edition
Emily Arden Wells
Campari America
Food Photography – Editorial
“Tom Sietsema’s 25 favorite new restaurants” -Ingle Korean Steakhouse
Scott Suchman
The Washington Post
Culinary Travel Photography – Editorial
Brothless Tantanmen at Menya Rui
Alex Lau
Food & Wine
Food Styling in Photography – Commercial
Psycho Killer
Emily Arden Wells
Campari Academy US
Food Styling in Photography – Editorial
Crown Roast of Lamb
Dan Macey
The Gilded Age Cookbook
Prop Styling in Photography – Editorial
Caprese Salad with Basil & Tarragon Chimichurri / Eat Green
Christine Keely
EatingWell
2024 FOOD WRITING AWARDS
The Food Writing Awards honor the best examples of food writing published in print or online across nine categories. This season, the food writing awards were chaired by Lyndsay C. Green. Green is the dining and restaurant critic at the Detroit Free Press, the newspaper’s first Black restaurant critic, bringing an unprecedented perspective to local dining criticism. In 2023, Green was named a Pulitzer Prize finalist and earned a James Beard Award for Emerging Voice in Journalism
THE 2024 FOOD WRITING AWARD WINNERS
Beverage-Focused Column
The Mix With Robert Simonson
Robert Simonson, Mary Kate Murray
Recipe-Focused Column
Heritage Cooking
Kiki Aranita, Pat Tanumihardja, Carlos C. Olaechea
EatingWell
Culinary Travel Writing With Recipes
As War Triggers a Culinary Awakening, Ukrainians Rediscover Their Own Cuisine
JM Hirsch
Christopher Kimball’s Milk Street Magazine
Culinary Travel Writing Without Recipes
A Journey to West Africa Traces American Food Back to Its Source
Megan Zhang
SAVEUR
Narrative Beverage Writing
Family Matters: The Mezcal Boom and the Lives of the Families who Make It
Noah Arenstein
Imbibe
Narrative Food Writing With Recipes
Oh, Sing to Me of Okra
Kat Kinsman
Food & Wine
Narrative Food Writing Without Recipes
Saving the Hogs of Ossabaw Island
Diana Hubbell
Gastro Obscura
Personal Essays/Memoir Writing
The Other Side of Sunlight
Thao Thai
Gravy
Restaurant Criticism/Reviews
Reviews by Bill Addison
Bill Addison
Los Angeles Times
2024 SPECIAL RECOGNITION AWARDS
The special recognition awards highlight food industry leaders who are shaping the culinary world. The recipients are nominated by IACP members and non-members. The recipients are selected by the IACP board of directors.
Culinary Classics
These awards honor works that have significantly altered the way we think about food and contributed to the field of culinary literature.
What Mrs. Fisher Knows About Old Southern Cooking (1881)
Abby Fisher
Applewood Books
Tender: A Cook and His Vegetable Patch (2009)
Nigel Slater
Ten Speed Press
The Zuni Cafe Cookbook (2002)
Judy Rodgers
W. W. Norton & Company
Member of the Year
The recipients of this award are recognized as IACP members who have had an outsized impact within the organization.
Paula Forbes
Scott Warner
Trailblazer Award
The recipients of the Trailblazer Award are chosen for their passion and impact in the food community. This award is intended to acknowledge those individuals who have shaped the culinary world.
Kat Craddock
Saveur
Kerry Diamond
Cherry Bombe
Carrie Bachman
Carrie Bachman Public Relations
Adjo Honsou
PBS’ “The Great American Recipe”
Lifetime Achievement Award
The IACP Lifetime Achievement Award is given to an individual who has spent their career in service to enrich the culinary world.
Phyllis Hoffman
Dorie Greenspan
Toni Tipton-Martin Award
The IACP Toni Tipton-Martin Award uplifts an emerging food writer who demonstrates readiness to professionally transition their work into full-time Food Journalism in a specific print or digital media platform: cookbook; newspaper; magazine; broadcast journalism; website; or other venue. Candidates for this $5,000 award may be self-nominated or may be nominated by IACP Members, non-members, and any member of the culinary community. The winner was selected by the IACP Board and Toni Tipton-Martin.
Kat Lieu
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About IACP
The International Association of Culinary Professionals (IACP) is a renowned organization dedicated to promoting excellence in the culinary world. With a focus on diversity, innovation, and leadership, the IACP continues to inspire and elevate the culinary community through its initiatives and awards programs. The International Association of Culinary Professional Awards recognizes excellence in Cookbooks, Digital Media, Food Writing, and Food Photography & Styling in the culinary industry.